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Cauliflower Quinoa Curry

Curried Cauliflower Quinoa Salad

A colorful vegetarian salad that packs a big flavor punch. To make this recipe vegetarian or vegan, just cook your quinoa in water instead of broth.
Course Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author Holly at With Two Spoons


For the Roasted Cauliflower

  • 1 head of cauliflower cut into medium sized florets
  • 3 Tablespoons of coconut oil melted
  • 1 Tablespoon yellow curry powder we like Penzey's Sweet Yellow Curry Powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

For the Vinaigrette

  • 4 Tablespoons good quality extra virgin olive oil
  • 2 Tablespoons white wine vinegar
  • 1 heaping Tablespoon of minced shallot
  • Salt and pepper to taste

For the Salad

  • 2 cups cooked quinoa recommend cooking the quinoa in chicken broth for extra flavor
  • 1/4 cup pine nuts



  1. Preheat the oven to 375 degrees.
  2. Add the cauliflower and melted coconut oil to a large bowl and gently toss to coat the cauliflower.
  3. In a small bowl, mix together the curry powder, garlic powder and salt.
  4. Add the spice mixture to the cauliflower and mix well until the cauliflower is thoroughly coated.
  5. Transfer the cauliflower mixture to a large baking sheet and bake at 375 degrees for 20-30 minutes or until the edges are starting to brown and crisp a bit.


  1. In a medium bowl, place the minced shallot, oil and vinegar and whisk to combine.
  2. Add salt and pepper to taste.

For the Salad:

  1. Using a large bowl, gently mix together the quinoa, cauliflower, golden raisins, and pine nuts. Add the vinaigrette and toss until the flavors are mixed.
  2. Salad may be served warm or refrigerated until ready to eat and served cold.